Head Chef
This is our head chef that responsible for all our foods. Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.
Assistant Head Chef
This is the assistant of our head chef. Assistant chefs aid head chefs with skilled food preparation and cooking. They may help train subordinate chefs and supervise their work.They also oversee the storage and disposal of leftover food products, and help to make sure that the kitchen is clean.
Executive Chef
This is the executive chef. She will also work outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, doing purchase orders, reporting to the head restaurateur, and completing other administrative tasks.
Banquet chef
This is our banquet chief. As a banquet chef, she would be primarily responsible for the planning, organising, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.
